Dining Among Stars: The Ritz-Carlton Presents Cosmic Collaborations In Singapore And Osaka
The Ritz-Carlton Focus
It’s written in the stars—November is set to be a key month for food lovers as The Ritz-Carlton kicks off a series of unmissable dining events set in four of their properties in Asia. The Stellar Dining Series will see a glittering line-up of culinary stars presenting unique menus and experiences, starting with events taking place over four days in Singapore before moving onto Osaka, Hong Kong, and finally Beijing.
November 1-4: SIngapore
In the first half of the series, The Ritz-Carlton, Millenia Singapore starts off strong with a cosmic collaboration between chefs Paul Lau (Tin Lung Heen, The Ritz-Carlton Hong Kong), Gordon Guo (Lai Heen, The Ritz-Carlton, Guangzhou) and Cheung Siu Kong (Summer Pavilion, The Ritz-Carlton, Millenia Singapore)—each a long-established master of Chinese cookery, and whose restaurants boast four Michelin stars between them. Every day from November 1 to 3 at Summer Pavilion, the hotel’s signature fine dining Chinese restaurant, the trio will demonstrate the pinnacle of culinary craftsmanship through their signature dim sum and specialty dishes for lunch, and come together to present an exquisite six-hands dinner in the evening
Each chef will present two special dim sum items, along with one specialty dish for the seafood-forward lunch menu. Among the highlights are chef Lau’s steamed cuttlefish balls with coriander and lobster sauce; chef Cheung’s steamed Alaskan king crab dumpling with egg white, spring onion and ginger; and chef Guo’s bird’s nest dumpling with caviar. From the specialty items, don’t miss chef Lau’s pan-fried lobster with red pepper and garlic, chef Cheung’s poached rice with lobster meat, quinoa and broth, or chef Guo’s tiger grouper with kumquat peels.
For the six-hands dinner, expect a contemporary interpretation of Cantonese classics, with dishes such as steamed crab custard with rice wine infusion, rose-scented crab rillettes and caviar by chef Guo. Chef Lau also brings his signature barbecued pork with osmanthus flower honey, while chef Cheung ends the feast with chilled superior bird’s nest with pear, osmanthus jelly and wolfberries. On the final day of the Singapore leg of Stellar Dining Series, chef Lau and chef Guo will pair up to present a one-off Michelin-starred champagne brunch at Colony; each chef will helm live cooking stations, where diners can witness their cooking prowess as they serve up dishes such as deep-fried shrimp toast and fish casserole.
In addition to the once-in-a-lifetime collaborations by these Chinese masters, the hotel’s Chihuly Lounge will also be presenting an eight-course celestial afternoon tea by The Ritz-Carlton, Hong Kong’s executive pastry chef Richard Long on November 1 and 2, and an array of innovative cocktails by mixologist Oscar Mena of Ozone from November 1 to 3. The duo will also helm individual stations to showcase their unique pastries and handcrafted cocktails. Chef Long’s sweet constellation will include sensational desserts from apple caramel creme with compote to raspberry star anise crémeux; on November 3 and 4, diners can sample more delectable treats by chef Long in the afternoon tea buffet. In the evening, grab a seat at the bar to enjoy Mena’s whimsical libations, from the nostalgic Jelly Roll Julep (Cognac, peach liqueur, white peach puree, hibiscus syrup, mint) to the herb-forward Thyme Out (gin, yellow chartreuse, lemon, agave syrup, orange bitters and lemon thyme).
November 8-10: Osaka
The next stop on the Stellar Dining Series is Osaka, with a constellation of four culinary stars including chefs Kenji Fujimoto (Tempura Mizuki, The Ritz-Carlton, Kyoto), Shintaro Miyazaki (Azure 45, The Ritz-Carlton, Tokyo), Christophe Gibert (La Baie, The Ritz-Carlton, Osaka) and once again, Cheung Siu Kong of Summer Pavilion, The Ritz-Carlton, Millenia Singapore. Through a series of four-hands lunches and dinners, cocktail workshops and Michelin masterclasses, food lovers will be immersed in a galaxy of exceptional cuisine and valuable learning experiences.
On November 8, the Osaka series begins with a masterclass and afternoon tea led by award-winning chocolatier Masatada Hosokawa, who will share his tips and tricks for creating cosmic chocolate bonbons and “zero-gravity” chocolates, before guests are invited to indulge in an array of sweet and savory treats that combine French and Japanese techniques and flavours. In the evening, three outstanding four-hands dinners will take place simultaneously at Xiang Tao, Tempura by Hanagatami and La Baie—from a Cantonese crossover by chef Cheung Siu Kong of Summer Pavilion and chef Peter Cheung to an exclusive, 10-person capacity dinner by chef Kenji Fujimoto and chef Takeshi Fukana featuring the finest seasonal ingredients, such as Shogoin turnip, wild mushrooms, and hamo eel.
From November 9 to 10, a flurry of activity will see the hotel come alive with yet more four-hands lunches and dinners (including a masterclass on November 8 by chef Christophe Gibert and chef Shintaro Miyazaki at La Baie, who will demonstrate dishes such as abalone baked in its own broth, served with white wine cream with liver and shiso flower) as well as a one-off cocktail workshop by mixologists Daniel Kang and Jackal He from The Portman Ritz-Carlton, Shanghai—book yourself in to the intimate session at The Bar to learn more about the art of the cocktail and enjoy a few expertly crafted libations. If quality wines are of interest, then be sure to mark down the dates for the four-hands Henri Giraud champagne dinner on November 10 at Tempura by Hanagatami, or the four-hands wine dinner at Xiang Tao pairing elegant Cantonese cuisine with California and Burgundy wines.
Needless to say, the events in Singapore and Osaka, which bring together some of the world’s greatest talents, will create memories to treasure. But the experiences in these cities are only just the beginning—gastronomic explorers should also keep an eye on upcoming events in Hong Kong and Beijing in the following weeks.
For more information on Stellar Dining Series, please visit www.ritzcarlton-stellardining.com